This silky smooth corn pudding casserole satisfies the summer craving for sweet corn on the cob. This cheesy green chili casserole is an easy savory recipe that is a new version of the southern classic corn pudding that my grandma used to make. It is creamy and soft, similar to the Chevy’s corn pudding if you ever have had it.
It is both sweet and spicy with the introduction of the flavorful green chiles. You can also make this corn pudding with jalapenos or poblanos. The consistency is silky compared to grainy cornbread and the bits of corn add some crunchy texture. And though I do not eat grains often, especially wheat, this recipe is one of those I do indulge in. My brother often asks me about recipes or when dining out, was it “gluten-worthy”?
Corn Pudding Can be Made Ahead of Time
This easy recipe can be assembled ahead of time to bake later. You can also bake this corn pudding recipe and warm it up later. It is also one of my family’s favorites. They eat seconds and are happy to eat leftovers. Now that is saying a lot! I have yet to make this for someone that has not loved it. If you are having guests and you want leftovers, you should strongly consider doubling this recipe.
Ingredients for Corn Casserole
You will need some staples like eggs, butter, salt, and pepper. This corn pudding recipe uses Jiffy corn muffin mix. Then add the can corn, creamed corn, sour cream, and green chiles. You can also use frozen corn for this corn casserole recipe.
I consider this a “half scratch” recipe. For me, “half scratch” is where home-cooked meets ready-made, such as the corn muffin mix in this recipe. It is an easy recipe with tons of homemade taste.
How to Make Corn Pudding Casserole
Mix all the ingredients together and pour into a greased 2qt casserole dish. I like to use this Pyrex casserole dish which is 11x7x1.5″. Many recipes call for a deeper casserole dish but I have decided for our family this works best and I will tell you why.
Why Use a Shallow Casserole Dish?
A shallow dish allows the batter to spread out more which means it cooks faster in the oven. This saves about 15 minutes of cooking time. When you have hungry kids, those 15 minutes can be the difference between happy kids or hangry kids. Tell me I am not right!
Also, I find I can cut square pieces and lift them out of this casserole dish easier. The servings come out more like cornbread squares instead of the typical serving of corn pudding like a spoon bread. My kids prefer it this way. Also when you make this for guests and potlucks it is also better for presentation and portioning.
This Goes Great with the Following Recipes:
PIN FOR SAFEKEEPING & SHARING!
Green Chile Sweet Corn Casserole
- 1 8.5oz box Jiffy Corn Muffin Mix
- 1 15oz can whole kernel corn drained
- 1 15oz can cream-style corn
- 1/2 C sour cream
- 1/2 C butter melted
- 3 eggs
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 4oz can green chiles drained
- Preheat oven to 375˚
- Grease a 2-quart casserole dish, I prefer the 11x7x1.5″ pan and the cooking time reflects this size.
- In a large bowl, combine all the ingredients. If you want only part of the casserole to have green chiles, leave them out in this step and just sprinkle them on the top at the end.
- Pour the mixture into the casserole dish and spread evenly. Top with green chiles in this step if you did not mix them in already.
- Bake for 30 minutes, or until golden brown around the edges.
- Let set about 5 minutes before serving.
|Amount per serving|
|% Daily Value*|
|Total Fat 19.8g||25%|
|Saturated Fat 11.2g||56%|
|Total Carbohydrate 25.6g||9%|
|Dietary Fiber 1.1g||4%|
|Total Sugars 6.2g|
|Vitamin D 14mcg||69%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.|
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